Pennsylvania Dutch Cooking

by Unknown

• 1 lb. of schnitz
• 1 orange, rind and juice
• 2 cups sugar
• 2 tblsp. cinnamon
• prepared pie crust

Cover Schnitz with water and soak over night. Add orange rind and juice and more water if necessary. Boil until soft, then put through colander and add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover with top crust or lattice strips. Bake in hot oven (450-f) for 10 minutes. Reduce to 350-f bake 30 minutes.

RHUBARB PIE

• 3 cups diced rhubarb
• 1½ cups sugar
• 3 tblsp. flour
• ¼ tsp. salt
• 1 tblsp. lemon juice
• 2 eggs, separated
• 1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.

PENNSYLVANIA DUTCH

Desserts

STEAMED FRUIT PUDDING

• 1 cup raisins
• 1 cup chopped suet
• 1 cup molasses
• 1 cup milk
• 1 tsp. salt
• 1 tsp. soda
• ¼ cup boiling water
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. allspice
• ½ tsp. cloves
• flour